Acidophilus (from Latin acidus - acidic and Greek. Φιλέω - I love) is a dairy product that is made by fermenting pasteurized cow's milk with the help of special bacteria ( acidophilus bacillus ( Lactobacillus acidophilus ), kefir fungi , lactic streptococcus ). To obtain the product, pasteurized cow's milk is fermented at a temperature of at least 32 ° C for 10-12 hours. Acidophilus production was first established [ when? ] in the USSR and some socialist countries .
Like other dairy products, acidophilus is absorbed by the human body much better than regular milk, due to the fermentation of lactose . Therefore, this product is used in medical and dietary nutrition, including for children. Acidophilus normalizes the digestive activity of the gastrointestinal tract , improves the body's metabolic processes, and helps restore natural immunity.
Acidophilic bacillus, which is part of acidophilus starter culture, has high antagonistic activity against a wide range of pathogenic and opportunistic bacteria, including staphylococci (including Staphylococcus aureus ). Once in the human intestine, acidophilus bacillus secretes amino acids (nisin, lysine, lactalin, nicosine), displaces harmful microbes and suppresses rotting processes [1] . Acidophilic bacillus differs from Bulgarian bacillus in that it can develop for some time in the intestine, exciting the secretory work of the stomach and pancreas [2] .
Along with acidophilus, acidophilus milk , acidophilus yogurt and acidophilus paste are produced.
See also
- Kefir
Literature
- Acidophilus - A Brief Encyclopedia of Household / Ed. I. M. Skvortsov et al. - M.: State Scientific Publishing House "Great Soviet Encyclopedia" - 1959.
Links
Notes
- ↑ Boytsov A. G, Liflandsky V. G. Treatment of dysbiosis in children - pp. 103-105
- ↑ Assortment and quality requirements for fermented milk drinks